Black cherry and cacao can become heavy quickly, so this Manhattan keeps both in supporting roles. The result is dark, aromatic, and polished, with enough bitter structure to stay elegant.
Black Cherry Cacao Manhattan
A dark, polished Manhattan variation with black cherry, cacao bitters, vermouth, and rye.
Glass
Nick and Nora
Method
Stirred
Serves
1
Profile
Dark fruit, cocoa, structured
Ingredients
- 2 oz rye whiskey
- 3/4 oz sweet vermouth
- 1/4 oz black cherry syrup
- 2 dashes cacao bitters
- 1 dash aromatic bitters
- Brandied cherry, for garnish
Suggested Brand
A suggested option for the rye base.
Method
- Add rye, vermouth, black cherry syrup, cacao bitters, and aromatic bitters to a mixing glass with ice.
- Stir until deeply chilled.
- Strain into a chilled Nick and Nora glass.
- Garnish with a brandied cherry.
Bar Tools
- Mixing glass
- Bar spoon
- Jigger
- Cocktail strainer
Whiskey Scene Notes
Use rye rather than a very sweet bourbon. The spice keeps the black cherry and cacao from reading like dessert.
Prefer a zero-proof pour? Visit our companion site, The Brixyard, for non-alcoholic cocktail inspiration.
